Buffalo Stuffed Zucchini Boats
Buffalo Stuffed Zucchini Boats
Servings
3-4
Ingredients
- 3 large zucchinis
- 1 tbsp olive oil
- ½ tsp of dried oregano
- 1 small yellow onion, diced
- 2 cloves minced garlic
- 1 lb ground turkey
- Salt and pepper
- ½ cup buffalo sauce
- ⅓ cup plain greek yogurt
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese
Instructions
Preheat the oven to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.
Meanwhile, prepare the filling. In a sauté pan, add olive oil and onion. Cook for about 8 minutes until soft and beginning to brown. Add the garlic and the reserved scooped out zucchini innards and cook for 4 minutes. Add the ground turkey, salt, and pepper. Cook for about 10 minutes, breaking up the turkey as you go, until it is no longer pink. Turn off the heat and drain any excess liquid. Add in the buffalo sauce, greek yogurt, and ranch. Stir to combine, then stuffed each cooked zucchini boat with the filling. Top with shredded cheese. Bake for 10 minutes until the cheese is melted. Enjoy!
